Creamy Jalapeño Greek Yogurt Dip

About This Recipe

Creamy buttermilk ranch meets spicy salsa verde in this Tex-Mex spin on Greek yogurt dip.

Ingredients

• 6 oz Pickled Jalapeño Peppers with Brine
• 1 cup 240g Salsa Verde (I used Herdez)
• 2 Tomatillos (quartered)
• 1/2 bunch Cilantro (stems removed)
• 3 Tablespoons Ranch Seasoning
• 2 cups 460g Fat Free Greek Yogurt (I prefer Siggi's or Chobani)

Instructions

1. Add everything but the Greek yogurt to a food processor or a bowl with an immersion blender and blend with low speed (to avoid incorporating too much air) until smooth.
2. Stir in the Greek yogurt and salt to taste.
3. Serve with tortilla chips or veggies, over enchiladas or nachos, with quesadillas or tacos, or use as a salad dressing.